Muhammara
Recipes · Snack · Recipe, Typed Supps
A Syrian dip of roasted peppers and walnuts that deserves to be as well known as hummus.
Allergens and patterns
Contains gluten, sulphites, tree nuts. Fits: Vegan, Vegetarian, Pescatarian, Halal, Kosher.
Ingredients
- 4, roasted (500g) Red Peppers — Roasted until the skins blister and lift, then peeled. Jarred peppers work and save half an hour.
- 1 cup, toasted (120g) Walnuts — The body of the dip, and a rare plant source of omega-3. Toast them or the whole thing tastes faintly bitter.
- 3/4 cup (40g) Breadcrumbs — They thicken it and stop the dip splitting into oil and pulp.
- 1 1/2 tbsp (25g) Pomegranate Molasses — Sweet-sour, and the flavour that makes it recognisable. Balsamic is a fair stand-in.
- 3/4 tsp (3g) Chilli Flakes — Aleppo pepper if you can find it — warm rather than sharp.
- 2 tbsp (30g) Olive Oil — Blended in and poured over.
Nutrition per serving
- Calories: 326 kcal
- Protein: 6.6g
- Carbohydrate: 9g
- of which sugars: 5.3g
- Fat: 28.6g
- of which saturated: 2.6g
- Fibre: 4.9g
- Sodium: 45.9mg
Method
- Roast the peppers at 220°C for 25 minutes until blackened in patches, then steam them in a covered bowl and peel.
- Toast the walnuts until fragrant.
- Blend everything to a coarse paste — it should have texture, not be smooth.
- Rest an hour before eating; it is noticeably better once the flavours settle.
Nutrients it supplies
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